Roasted Tomato-Coconut Soup

1: Preheat an oven to 425°F.

2: Add tomatoes, onion, and garlic to a roasting tray, season with olive oil, salt, and pepper.

3: Roast in the oven for 30 minutes.

4: In a mixing bowl, add tempeh cubes, olive oil, salt, and black pepper, and place on another roasting tray.

5: Roast tempeh for about 25 minutes.

6: Remove tempeh from the oven about 5 minutes before the veggies are done.

7: In a large mixing bowl, combine tempeh with smoked paprika, maple syrup, soy sauce, and apple cider vinegar.

8: Mix everything and set aside.

9: Once the veggies are roasted, add them to a juicer and extract juice.

10: Transfer roasted tomato juice to a pot over medium-high heat, bring to a simmer, and mix in coconut milk.

11: Serve the soup topped with tempeh and fresh scallions.